Seeded At The Table

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Chocolate Malt Cupcakes

Delicious and moist chocolate malt cupcakes with a fluffy chocolate malt frosting you can’t resist!Chocolate Malt Cupcakes

The Friday before Valentine’s Day our church held a couples’ event with 50’s flair, called Dinner at the Diner.  Everyone showed up in their 50’s outfits, some which were quite amazing.  Friends shared their candy cigarettes with us and there were bubble gum blowing games along with who could hula hoop the longest.  To bring out the music of the decade, a jukebox played hoppin’ oldies music all night long.

There was even a photo booth…

BenNikki 025

Although the meal was catered by a local deli, Ben was in charge of planning this event, so I really wanted to serve up something of my own.  My contribution to the dinner were these chocolate malts in cupcake form!  Who doesn’t think of chocolate malts when eating at a diner?  But, it was impossible for us to keep that many malts from melting so, naturally, cupcakes were the solution.

The cake part of these were amazing, but the frosting really stole the show.  I honestly could not keep my hands (tongue) off it!  (No worries, I kept things sanitary people!)   🙂  It was chocolaty, malty, fluffy and just a dream to pipe.  Ben even declared it the best frosting ever.

These cupcakes were a hit and really dressed up the dessert table with their festive paper straws.  I would love to have a reason to make these again — and soon!

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Chocolate Malt Cupcakes

Delicious and moist chocolate malt cupcakes with a fluffy chocolate malt frosting you can't resist!
Cook Time 20 minutes
Servings 30 cupcakes

Ingredients

For the cupcakes:

  • 2 1/4 cups flour
  • 3/4 cup unsweetened cocoa powder
  • 1/2 cup sugar
  • 3/4 cup packed brown sugar
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 1 1/2 cups malted milk powder (original flavor)
  • 1 cup vegetable oil
  • 3 large eggs , at room temperature
  • 1 cup sour cream , at room temperature
  • 1 teaspoon vanilla extract

For the frosting:

  • 1 cup unsalted butter , at room temperature
  • 1 cup vegetable shortening , at room temperature
  • 1/2 cup malted milk powder (original flavor)
  • 4 tablespoons unsweetened cocoa powder
  • 5 cups confectioner sugar , sifted
  • Optional: Chocolate Covered Malt Balls (such as Whoppers) and straws to garnish

Instructions

To make the cupcakes:

  1. Preheat the oven to 350 degrees F. Line standard cupcake pans with paper liners.
  2. In a mixer bowl, use the whisk attachment to blend the milk and malted milk powder. Mix until the powder is dissolved. In a separate medium bowl, whisk together the flour, cocoa, sugars, baking soda and salt. Slowly add the flour mixture and the oil to the milk mixture, blending on medium-high speed until incorporated. Add eggs one at a time, scraping down the sides of the bowl as you go. Stir in the sour cream and vanilla until just combined.
  3. Divide the batter evenly into the cupcake liners, filling halfway. (To keep it from getting messy, I typically use a freezer bag to pipe the batter into the tins.) Bake, rotating halfway through, until passes the toothpick test (about 18-20 minutes.) Cool completely before frosting. (Meanwhile, clean the mixer bowl to make the frosting.)

To prepare the frosting:

  1. Whip the butter and shortening together in a large mixer bowl on high speed for several minutes until very light and fluffy. (Be patient!) Stir in the malted milk powder and cocoa. Whip on medium-high speed for 1 minute. Slowly add the powdered sugar about 1/2 cup at a time. Mix until the frosting becomes thick and a stiffer consistency for piping.
  2. Pipe large swirls of frosting on top of cupcakes and top with chocolate covered malt balls and straws, if desired.
  3. Source: Recipe and decorating from That Winsome Girl, originally from The Culinary Chronicles

 

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Comments

    • Liz- The straws are from Bake It Pretty. I meant to link to them in the post. Glad you reminded me! I’m going to add it now. 🙂

      Reply

  3. Peace n prosperity Nikki, I come to your website often but I am usually a lurker. I decided I’d finally post a comment for post saying how much I love visiting your blog as I think your writing is both exciting and helpful. Keep your blog up-to-date and you have a visitor for life, glad to meet you,thanks.

    Reply

  10. I’m so glad you enjoyed these cupcakes as much as I did! They’re one of my absolute favorite cupcakes at the moment, I don’t think I could ever tire of that delicious frosting!

    Reply

  11. What a super fun theme for a party! You look so cute in your diner outfits! Malts make me think both of diners and those old school ice cream parlors. Oh those were the days. What a gorgeous cupcake!

    Reply

  12. I have to say that those cupcakes were amazing. My wife and I were talking about them all week after the dinner at church. I found that the frosting was not only the perfect texture, but it also has just the right flavor to go with the rest of the dessert. I’m sure we will make these in our home sometime soon.

    Reply

  13. Okay, that’s it, I have to make these right now! I love malt flavor! I even have some of that malted milk powder in my pantry, if it isn’t expired yet, I think I will give these a try in the morning. Is that you in the picture? You are so so so skinny!

    Reply

  15. Wow, you did a good job shooting this! It has such great colors. I’m from Sweden and I just moved back here from living abroad the past years, and we don’t really have cupcakes (if you don’t make them yourselves of course). I miss them!

    Reply

  20. The malt cupcakes are ADORABLE!!!

    What pastry tip did you use for the piping?
    Did you use any special technique to get it to mound
    like that?

    Thanks!

    Reply

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